Flaky Shortcrust Pastry
Rather than incorporating small cubes of butter into this dough, the butter is thinly sliced. Using your fingertips to break up the sliced butter in the flour will create a beautiful puff pastry effect.
Ingredients
- 2 cups (300 g) unbleached all-purpose flour
- 1/2 tsp salt
- 1 cup (225 g) cold unsalted butter, thinly sliced
- 2/3 cup (150 ml) ice water
Instructions
- In a bowl, combine the flour and salt. Using your fingertips, incorporate the butter into the flour until flaky. Gradually add the water and combine just until the dry ingredients are moistened, making sure to leave pieces of butter intact. The dough will be soft and sticky.
- On a floured work surface, roll the dough out to form a 13 x 8-inch (33 x 20 cm) rectangle. Using a pastry brush, remove any excess flour. Fold the dough in 3 widthwise. Fold the dough in half lengthwise to form a square. Cover with plastic wrap. Refrigerate for 45 minutes or until firm.
- Cut the dough in half. Cover each piece with plastic wrap. The dough will keep for 2 days in the refrigerator or for 1 month in the freezer.
Rather than incorporating small cubes of butter into this dough, the butter is thinly sliced. Using your fingertips to break up the sliced butter in the flour will create a beautiful puff pastry effect.